This week Tony Astle ate at Maison Vauron, a French Bistro in Auckland’s Newmarket. 

They offer fresh, authentic cuisine in a relaxed atmosphere, and offer the opportunity to explore their unique wine cellar with a variety of wines from throughout France. 

Tony sampled the Planche de Charcuterie, Pan cooked Tarakihi, and Saucisson de Canard. 

LISTEN ABOVE Recipe of the Week: Christmas Meringue Roulade 

Serves 12   



Ingredients 

12 egg whites (room temperature)  

400g caster sugar  

2 tsp vanilla essence  

2 tsp vinegar (white, malt or cider)  

2 Tbsp cornflour  

  

Method 
Line two oblong sandwich tins with non-stick baking paper. Ensure there is plenty of overlap of the baking paper on all sides of the tins.  
Preheat a fan-forced oven to 180 degrees Celsius  
In an electric mixer whisk the egg whites (on full speed) until they form firm peaks.   
Steadily add the sugar by degrees until it is all incorporated.   
Add the vanilla and vinegar and continue whisking for 5 more minutes.  
Reduce speed and add the cornflour making sure to incorporate it well.  
Divide the mixture between the 2 sandwich tins and smooth out the tops.  
Bake in the oven for 12 minutes.  
Remove and let them cool to room temperature.  

  

To Roll  
Lay a large sheet of tin foil on the bench and lay a sheet of baking paper on top of the foil. Liberally sprinkle the baking paper with icing sugar.  
Gently loosen the meringue from the baking paper in the tin, then invert (crust side down) onto the icing sugar coated baking paper.  
Spread with whipped cream and then spread the fruit mince.  
Roll away from yourself to form a roulade shape.   
Seal both ends of the foil/paper and refrigerate for at least an hour - or make it the day before and refrigerate overnight.  
Repeat rolling process for second roulade.  
Serve with fresh berries. 

This week Tony Astle ate at Maison Vauron, a French Bistro in Auckland’s Newmarket.&nbsp;
They offer fresh, authentic cuisine in a relaxed atmosphere, and offer the opportunity to explore their unique wine cellar with a variety of wines from throughout France.&nbsp;
Tony sampled the Planche de Charcuterie, Pan cooked Tarakihi, and Saucisson de Canard.&nbsp;
LISTEN ABOVE&nbsp;
<h2>Recipe of the Week: Christmas Meringue Roulade&nbsp;</h2>
Serves 12 &nbsp;&nbsp;

Ingredients&nbsp;
12 egg whites (room temperature) &nbsp;
400g caster sugar &nbsp;
2 tsp vanilla essence &nbsp;
2 tsp vinegar (white, malt or cider) &nbsp;
2 Tbsp cornflour &nbsp;
&nbsp;&nbsp;
Method&nbsp;
<ol>
<li>Line two oblong sandwich tins with non-stick baking paper. Ensure there is plenty of overlap of the baking paper on all sides of the tins. &nbsp;</li>
<li>Preheat a fan-forced oven to 180 degrees Celsius &nbsp;</li>
<li>In an electric mixer whisk the egg whites (on full speed) until they form firm peaks. &nbsp;&nbsp;</li>
<li>Steadily add the sugar by degrees until it is all incorporated. &nbsp;&nbsp;</li>
<li>Add the vanilla and vinegar and continue whisking for 5 more minutes. &nbsp;</li>
<li>Reduce speed and add the cornflour making sure to incorporate it well. &nbsp;</li>
<li>Divide the mixture between the 2 sandwich tins and smooth out the tops. &nbsp;</li>
<li>Bake in the oven for 12 minutes. &nbsp;</li>
<li>Remove and let them cool to room temperature. &nbsp;</li>
</ol>
&nbsp;&nbsp;
To Roll &nbsp;
<ol>
<li>Lay a large sheet of tin foil on the bench and lay a sheet of baking paper on top of the foil. Liberally sprinkle the baking paper with icing sugar. &nbsp;</li>
<li>Gently loosen the meringue from the baking paper in the tin, then invert (crust side down) onto the icing sugar coated baking paper. &nbsp;</li>
<li>Spread with whipped cream and then spread the fruit mince. &nbsp;</li>
<li>Roll away from yourself to form a roulade shape. &nbsp;&nbsp;</li>
<li>Seal both ends of the foil/paper and refrigerate for at least an hour - or make it the day before and refrigerate overnight. &nbsp;</li>
<li>Repeat rolling process for second roulade. &nbsp;</li>
<li>Serve with fresh berries.&nbsp;</li>
</ol>

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

Where I Ate Last with Tony Astle

Where I Ate Last with Tony Astle: Maison Vauron and Christmas Meringue Roulade

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/bf0ab4b1-279c-41fb-bd9f-b228018167f9/transcript

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